Each season the Inn presents a new menu. The Kindred Spirits Restaurant  prides itself in choosing only the best ingredients so the menu changes seasonally. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests. The Inn & Spa at Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb American cuisine. Dinner reservations are required (except Friday nights from June 5 to October 30) and are available from 5:30pm until 8:45pm. Please make your reservation through OpenTable by clicking the link on the right or by calling us at 740-385-7489.

Winter Hours – The restaurant will be closed on Tuesdays for dinner from November 30, 2015 thru February 2016 and reopen every day beginning March 1, 2016.

Menus items are subject to change based on product availability.

The Inn & Spa at Cedar Falls – 2015 Spring Dinner Menu




The Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket

 Assorted Crackers, Flatbread & Crostini


Chenin Blanc; Petit; South Africa

Pork Belly Mac & Cheese

Slow cooked Ohio Pork Belly with Ohio Cheeses


Zinfandel; Terra d’Oro; Amador County

Avocado-Crab Salad

Lump Crab Meat Salad with Avocado & Cilantro Crème Fraiche and Grilled Baguette


Pinot Grigio; La Garia; Italy

Grilled Veggie Flatbread

Herb-Goat Cheese, Grilled Veggies, Gastrique & Micros


Pinot Noir; Meiomi; California

Inn-Made Soup of the Day


The Inn’s House Salad

Mixed Greens with Shredded Carrot, Cherry Tomato, Parmesan, Pickled Red Onion &

Red Wine Vinaigrette


Sauvignon Blanc; Giesen; Marborough, New Zealand

Caesar Salad

Romaine, Parmesan, Garlicy Croutons, Creamy Caesar Dressing, Parmesan Crisp


Chardonnay; Ballard Lane; Central Coast, CA


Strawberry Salad

Mixed Greens, Strawberries, Asparagus, Feta, Pine Nuts & Strawberry-Bourbon Vinaigrette


Pinot Noir; Meiomi; California

Add Marinated Grilled Chicken to Any Salad


Entrée Selections 


Quinoa Stuffed Summer Squash

 Roasted with Smashed Garlic Red Skin Potatoes & Wild Mushroom Gastrique


Pinot Grigio; La Garia; Italy or Pinot Noir; Migration; Anderson Valley, CA



Inn NY

Inn Cut NY Strip with Inn Steak Sauce, Garlic Mashed Potatoes & Sauteed Kale


Malbec; Vale la Pena; Mendoza, Argentina or Nebbiolo; Travaglini Gattinara; Piedmont, Italy



Filet Mignon

Roasted Filet, Grilled Asparagus, Garlic Mashed Potatoes & Red Wine Demi


Cabernet Sauvignon; Rutherford Ranch; Napa or Super Tuscan; Mezzopane; Sant’ Antimo, Italy




Pan Seared with Sweet Pea & Spring Onion-Tarragon Cream with Lemon Angel Hair Pasta


Chardonnay; Paul Mas Estate; Pays D’Aude, FA or Claret; Donati Family; Paicines

Wild Mushroom Tortellini

3 Cheese Filled Wild Mushroom Pasta with Bolognese


Zinfandel; Terra d’Oro; Amador County or Grenache Blend; Sinister Hand; Columbia Valley, WA


Marinated Breast of Chicken

Roasted with Tomato Jus served with Toasted Orzo & Veggies


Merlot; Castle Rock; Mendocino, CA or Viognier-Rouseanne; Kinkead Ridge; Ripley, Ohio



Made from scratch on a daily basis.

Desserts change seasonally and are prepared using the freshest ingredients available. Ask your server for the day’s selections.

Seasonal Cheesecake

Crème Brulee

Mixed Berry Cobbler with Cinnamon Ice Cream



Wine recommendations for Starters are served by the glass and for Entrees are served by the glass and bottle respectively.


Please inform your server of any allergies before ordering.

Any Entrée can be split for $10.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne

 illness, especially if you are pregnant or have certain medical conditions.

*Out of respect for all our Guests, please mute, and refrain from talking on cell phones while in the Restaurant.


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